Ingredients
- 2 Tbsp (30ml) olive oil
- 2 Tbsp (30ml) sumac
- 3 Tbsp (45ml) honey
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and milled black pepper
- 6 chicken drumsticks
Carrots:
- 1 Tbsp (15ml) olive oil
- 300g baby carrots, cleaned
- 1 Tbsp (15ml) butter
- ½ Tbsp (7ml) sumac
- 1 clove garlic, pressed
- 1 Tbsp (15ml) honey
- Salt
Yoghurt dressing:
- 1/3 cup (80ml) yoghurt
- 1 clove garlic, minced
- Zest and juice of ½ lemon
- Salt and milled black pepper
Method
- Prepare the chicken: In a large bowl, whisk together the olive oil, sumac, honey, garlic, lemon and a generous pinch of salt and pepper.
- Add the chicken pieces and toss well. Marinate in the fridge for at least 30 minutes.
- Preheat the oven to 180°C. Place the chicken pieces in a roasting dish with all the marinade. Roast in the oven for 45 minutes until cooked.
- Prepare the carrots: Heat the olive oil in a pan over high heat. Add the carrots and sauté until lightly golden. Turn the heat down and add the butter, sumac, garlic clove, honey and a generous pinch of salt. Cook slowly, tossing occasionally, until the carrots are al dente.
- Prepare the yoghurt dressing: Whisk all the ingredients together, seasoning to taste with salt and pepper.
- Serve the chicken pieces with carrots on the side, drizzled with the yoghurt dressing.
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